I'm in charge of dessert this coming weekend, and my friend and I decided on Cherries Jubilee, one of my favourites. So I went to the Internet to look at recipes and I'm amazed at the differences. The one time I had it, and it turned into my favourite, looked simple. Heat butter in saucepan, add cherries, pour over ice cream. Several of the recipes add sugar, brown sugar, it didn't seem this complex watching it made. Or was the sugar added to the cherries and juice prior to adding to the sauce pan. BTW, none of the recipes mentioned butter, but the choice of brandy was unanimous for the ignition source. What am I missing, did I not really have cherries jubilee, but an amalgam of other desserts made to look like it.

Yes, we'll have port with it

You got something against Sauternes?

i've been waiting for the '90 y'quem from you for my b-day board-o, it hasn't arrived yet

I don't have any. We'll have to drink yours.

I'm assuming that Cherries Jubilee was chosen because Crepes Suzette and Baked Alaska were too trite??

While there are several ways to skin a cat so to speak, any recipe for cherries jubilee without orange or lemon zest is just not right.

I think I'll start another thread with links to online recipe sources. Maybe the rest of you can add your favorites. I think it would make a great resource for us amateur chefs.

"amateur?" I could've sworn I read somewhere that I'm a professional.

If you're a professional chef, I'm a dentist.

Oh, well in that case I've got this molar that.....


Oh you were kidding.